Salad with Honey Duck and Oranges Recipe
The aroma of baked duck is the smell of a holiday. Combined with sweet oranges, slightly bitter red radicchio and soy-sesame dressing, this salad turns out to be truly festive and delicious.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Duck
Dressing
Instructions
  1. Make incisions on the duck breasts.
  2. Mix soy sauce with honey.
  3. Pour the marinade over the duck and refrigerate for at least an hour.
  4. Remove the peel and white shell from the oranges and divide into slices.
  5. Preheat the oven to 240C (220-240, depending on your oven). Place the duck on a baking sheet with the skin down, pour half of the marinade and bake for 5 minutes. Turn the duck over, pour over the remaining marinade and bake with the skin up for another 15-20 minutes (depending on which duck you like). I prefer it to be well-fried, without blood, so I cook for 20 minutes). Remove from the oven, cover with foil and let “rest” for 5 minutes. Cut the duck into thin enough plates.
  6. For dressing, mix soy sauce, vinegar, sugar and sesame oil. Arrange the lettuce leaves on plates, put the duck and orange slices on top. Pour over the dressing.
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